Sometimes you want a gallette instead of a pie. You’re shocked hearing that from me? Well, don’t be. Apparently I enabled a gallette to be the winning “pie” at the last pie contest. And you know why? Because of the increased caramelization possibilities of more exposed crust and the ability to make a really big one for a wow presentation. Like this one here which served almost 20. Also, I find that for bakers who are nervous about the whole cooking fruit inside a crust + thickener thing, cooking the apples separately can be an easy anxiety fix. To size up the recipe just use more dough to make...Continue reading »